Lemon “Caesar” Salad with Homemade Croutons
Posted: August 1, 2012 Filed under: sides recipes | Tags: caesar salad, croutons, food, lemon, lemon caesar salad with homemade croutons, Recipe, Salad, sides 2 Comments »
lemon caesar salad with homemade croutons
Meet the faux Caesar.
Just as yummy as the original and equally delicious and sans anchovies! This has quite possibly become my new favorite citrus based salad dressing. It’s all lemony goodness, so if you love lemons then this is the dressing for you! And the croutons…OMG why didn’t I make an extra batch to munch on??!
This is such a great, quick, and easy way to make homemade croutons without touching the oven!
And look how crisp and golden they turned out just from a few minutes on a hot skillet!
Only 4 ingredients for the dressing…Dijon mustard, olive oil, garlic, and fresh cracked black pepper! I omitted the Parmesan cheese to keep the extra unwanted calories at bay :)
Do you have any favorite salads for me to try? Feel free to link to it in the comments below :)
Hope you’re having a wonderful Wednesday!
xoxo, kat
Lemon Caesar Salad with Homemade Croutons (via Spoon)
- 1 bag of Caesar salad mix
- 2 tablespoons Dijon mustard
- 2 garlic cloves, pressed
- juice from half a lemon
- freshly cracked black pepper, to taste
- 4 tablespoons of olive oil, plus more for croutons
Directions:
to make croutons…
- To make the croutons, add about a tablespoon of olive oil to a frying pan and heat over a medium flame. Tear or chop the stale bread into inch pieces and toss into the pan.
- Toast until golden, tossing occasionally, about 3-4 minutes. Let cool on a paper towel, and toss lightly with salt. Store in an airtight container once cooled for future use.
to make dressing…
- In a small bowl, combine the Dijon mustard, pressed garlic, lemon juice, and freshly cracked pepper.
- While stirring continuously, drizzle the olive oil in until the dressing is emulsified and is tasty, about 3-4 tablespoons of oil.
- Add more pepper, and a bit of salt if desired. Don’t worry if the dressing breaks (oil separates.) Simply whisk it back together and add a dash more mustard or lemon juice however, chances are no one will notice a broken dressing. Store leftover dressing in an airtight container in the refrigerator for future use.
Lemon Ginger Chicken
Posted: May 29, 2012 Filed under: meat recipes, pasta recipes | Tags: chicken, food, ginger, lemon, lemon ginger chicken, Meat, menu, noodles, pioneer woman, sesame noodles, snixy kitchen 8 Comments »
lemon ginger chicken
I love when I stumble upon recipes featuring ingredients like lemon, ginger, honey, and garlic because I love those types of flavors! So you bet I was super excited when I found this recipe for Lemon Ginger Chicken from Snixy Kitchen!
Continue reading for the full recipe and step-by-step pics…
What to do with all that gnocchi?
Posted: January 25, 2012 Filed under: pasta recipes | Tags: food, gnocchi, lemon, menu, Pasta 8 Comments »Hmm that was the question I had when we made all that gnocchi!
You’re in luck because today I have easy-peasy but delicious ideas for all that DIY gnocchi!
But before I get started, always remember to boil your uncooked gnocchi in a pot of hot boiling very salted water (more salt than you think is always better :). If you’ve already made a batch and had extra that you stored in tupperware, skip the boiling part :)
Please note that there are no measurements. Use the suggested ingredients according to your tastes and preferences. All these recipes can be adapted for one, two, four or ten people. Hope you enjoy!
Do you have any favorite gnocchi recipes to share? I would love to know since we plan on making another batch! So please do share :)
xoxo, kat
BROWN BUTTER GNOCCHI WITH LEMON ZEST
brown butter gnocchi with lemon zest
One of my favorite ways to eat gnocchi is when it’s been cooked in browned butter. I love it when gnocchi has that nice brown crusty color to it! By cooking the butter a bit beyond its melting point, it gives the butter a warm nutty aroma and flavor. Be sure to keep an eye while it’s cooking because it is very easy to go from browning the butter to burning the butter. And with the addition of lemon, it just really makes it so nice, light and fresh!
Brown Butter Gnocchi with Lemon Zest
- butter or compound butter
- gnocchi
- lemon zest
- lemon juice
- parmesan cheese (optional)
- salt + pepper
- basil leaves (for garnish)
Directions:
- Melt butter in a skillet over medium heat. When the butter has melted, toss in the lemon zest and lemon juice. The amount of lemon juice depends on your preference.
- When the melted butter starts to bubble and foam (be careful not to burn the butter), toss the cooked gnocchi in the brown butter. Season with salt and pepper to taste. Cook for a few minutes until you notice some browning, then flip and repeat.
- Transfer the gnocchi onto a plate. Sprinkle with some more lemon zest and parmesan cheese. Garnish with a few basil leaves.
GNOCCHI WITH TOMATO SAUCE
gnocchi with tomato sauce
This method of preparing gnocchi is one of the most simplest forms you will ever come across. It’s uncomplicated in every way possible. All you need is a jar of your favorite pasta sauce. In this dish, we chose to pair our gnocchi with a chunky vegetable pasta sauce. In addition to that, I spruced the sauce up a bit by adding some of my favorite go-to seasons for that added kick of flavor. Very easy and fast!
Seared Chicken with Lemon Basil Pasta
Posted: December 30, 2011 Filed under: pasta recipes, sides recipes | Tags: Basil, food, lemon, lemon pasta, menu, Pasta, pasta recipes, pioneer woman 7 Comments »
seared chicken with lemon basil pasta
This yummy pasta comes from Pioneer Woman! It’s a creamy, lemony and basil pasta that’s paired with some chicken breasts that I quickly seared. I think the real highlight of this dish is the pasta. That splash of lemon really brings out all the flavors in the dish and makes it very light! If you don’t want to pair chicken with this pasta, you can try grilled shrimp, blackened fish, or bacon bits!!
It’s absolutely perfect for a quickie weeknight dinner or an easy no-fuss but sure to impress date night dinner!
Check it out below!
INGREDIENTS: cooked chicken, pasta, butter, lemons, heavy cream, half-and-half, parmesan cheese, s+p basil
First, boil the pasta according to package directions and set aside. While the pasta is boiling, prep the chicken…
STEP 1: Wash and pat the chicken breasts dry. Season both sides with s+p, dried rosemary, dried oregano, and a pinch of ground cumin.
KITCHEN TIP: I started off with two chicken breasts. To stretch the chicken, I like to filet them in half. It ensures even cooking throughout the chicken and you get more chicken to eat :)
STEP 2: Cook the chicken on a hot skillet. Set aside on a plate and wait 5-10 minutes, then cut into slices.
Now that the pasta and chicken are out of the way, make the white sauce next! It’s so simple!
KITCHEN TIP: Add more lemons if you prefer a stronger lemon flavor. Three lemons were sufficient for a hint of lemon after taste.
To make the white sauce, you will need heavy cream, half-and-half, lemons, fresh basil (chiffonade), and parmesan cheese.
STEP 3: In the same pot that you boiled the pasta in, melt butter over medium heat. And squeeze in the juice of 3 lemons. Whisk it all together.
STEP 4: Pour in the cream and half-and-half. Whisk until hot.
STEP 5: Add in the parmesan cheese until it's melted through. Season with s+p according to your taste preferences. Whisk in the fresh basil. Keep whisking until you've reach a smooth and creamy consistency.
KITCHEN TIP: If the sauce is still too thick, add some reserved pasta water.
STEP 6: Over low heat, pour the pasta into the sauce. Toss to combine.
STEP 7: Sprinkle in some more parmesan cheese to get that cheesy gooey texture (optional)
STEP 8: Plate the pasta and chicken. Sprinkle basil and a smidge of parmesan cheese. Serve :)
Paula Deen's Zesty Roasted Garlic Bread is now my favorite go-to garlic bread recipe. My quest for the perfect garlic bread recipe is finally over :)
With some leftover roasted garlic butter, we made Paula Deen’s zesty roasted garlic bread! It was great! I’m going to start making my own compound butter for futures uses! I’m looking forward to using different herbs and flavors for these butters!
and that's date night! excuse the mess, things can get kind of chaotic when we start cooking but I wouldn't want it any other way :)
Even though it’s pasta, it wasn’t as heavy as other pasta dishes. That extra hint of lemon flavor makes it surprisingly refreshing and very yummy!
Well, that was our date night! What did you have for date night? :)
Have a beautiful weekend!
xoxo, kat
Seared Chicken with Lemon Basil Pasta (from Pioneer Woman)
- cooked chicken breast (grilled or seared), sliced
- 1 pound penne pasta, cooked until al dente
- 1/2 stick butter
- 3 whole lemons, juiced
- 3/4 cups heavy cream
- 1/4 cup half-and-half
- 1 1/2 cup grated parmesan cheese (or roman0)
- salt and freshly ground pepper, to taste
- 20 whole basil leaves, chopped
Directions:
- Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.
- In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-half. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.
- Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!
Now that’s a lemon!!
Posted: November 12, 2011 Filed under: Uncategorized | Tags: deformed fruit, food, lemon 15 Comments »
Spotted: a mutant lemon from my boyfriend’s parents’ house.
It’s bigger than my hand!!
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